Maybe I took the title of this recipe too literally, but the buns were basically like bread dough as opposed to a batter--I was thinking they'd have more of a pancake batter consistency. However, these rolls had a great yeasty flavor and were very dense. I wouldn't use all the flour--just as needed. I also baked them at 350 for 15 minutes rather than 425 and they came out fine. A good, hearty roll.